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Quinoa and Toasted-Amaranth Slaw

Amaranth is a small herb seed, not a cereal grain, that tastes a bit peppery and is rich in protein and high in fiber. Here, it is toasted until it pops, much like popcorn. The lemon juice is not only for flavor; it also keeps the apples from turning brown.

Recipe information

  • Yield

    serves 8

Ingredients

1/2 head red cabbage
1/4 head green cabbage
1 1/2 cups water
3/4 cup quinoa, rinsed and drained
1/3 cup amaranth
2 Granny Smith apples
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
1 tablespoon caraway seeds, toasted (page 57)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Shred red and green cabbages as thinly as possible on a mandoline (or on the large holes of a box grater).

    Step 2

    Bring the water to a boil in a saucepan. Add quinoa; return to a boil. Stir once; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

    Step 3

    Heat a small skillet over medium. Add half the amaranth; cover, and cook, shaking pan occasionally to prevent burning, until most of the amaranth has popped, 1 to 2 minutes. Transfer to a bowl, and repeat with remaining amaranth.

    Step 4

    Slice the apples thinly on a mandoline (or grate on the large holes of a box grater, stopping at the core and rotating to slice the opposite side). Toss with the lemon juice in a large bowl. Add cabbages, quinoa, amaranth, caraway seeds, the oil, and 1 teaspoon salt (or to taste); season with pepper. Toss to combine. Serve at room temperature.

  2. Nutrition Information

    Step 5

    (Per Serving)

    Step 6

    Calories: 176

    Step 7

    Saturated Fat: .7g

    Step 8

    Unsaturated Fat: 4.1g

    Step 9

    Cholesterol: 0mg

    Step 10

    Carbohydrates: 29.3g

    Step 11

    Protein: 4.9g

    Step 12

    Sodium: 277mg

    Step 13

    Fiber: 5.1g

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